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These peach cheesecake rolls deliver all the joy of classic peach cobbler and creamy cheesecake wrapped in a crisp shell. With every bite you get cinnamon sugar crunch, tangy cheesecake, and bursts of sweet peaches—just perfect for summer gatherings or when you crave something special but easy enough for a weekend project.
I first served these at a July picnic and watched them disappear in minutes. Now it is my go to when I want to impress guests with something fuss free but memorable.
Ingredients
- Fresh peaches: choose ripe but still slightly firm for best texture or try canned for convenience
- Butter: use real unsalted butter for rich flavor
- Brown sugar: adds cozy depth to the peach filling and caramel notes
- Ground cinnamon: brings warmth and classic cobbler vibe
- Vanilla extract: always reach for pure vanilla for the best flavor
- Cornstarch: optional thickens the peaches so the filling does not leak
- Cream cheese: full fat yields the richest and creamiest results
- Powdered sugar: sweetens the cheesecake filling with a smooth texture
- Egg roll wrappers: look for ones with minimal cracking and keep them covered until use to prevent drying out
- Vegetable oil: use a neutral oil with high smoke point for frying like canola or peanut
- Cinnamon sugar: finish gives classic donut shop appeal
Step by Step Instructions
- Make the Peach Filling:
- Melt butter over medium heat in a large skillet. Add in peaches brown sugar cinnamon and vanilla. Stir and cook for 5 to 7 minutes until the peaches are juicy and soft but still holding some shape.
- Thicken the Filling:
- If you want a thicker filling stir the cornstarch with water until dissolved then add to the peaches. Cook while stirring for 1 to 2 more minutes until glossy and thickened. Remove from heat and let cool completely before assembling.
- Mix the Cheesecake Layer:
- In a mixing bowl beat cream cheese powdered sugar and vanilla together until very smooth and fluffy with no lumps. Use a hand mixer for best results.
- Assemble the Rolls:
- Lay an egg roll wrapper like a diamond on a dry surface. Spoon one tablespoon of cheesecake filling and one tablespoon of cooled peach mixture in the center. Fold up the bottom triangle over the filling fold in the sides then continue rolling up tightly. Dab the top corner with water and press to seal well.
- Fry the Rolls:
- Pour oil into a heavy pot to a depth of about two inches. Heat to 350 degrees Fahrenheit. Fry the rolls a few at a time turning with tongs for even browning. Cook for 2 to 3 minutes until golden and crisp. Do not crowd the pot or the temperature will drop and rolls will turn soggy.
- Cinnamon Sugar Finish:
- While still hot carefully roll each fried cheesecake roll in the cinnamon sugar mixture until well coated on all sides. Serve warm while crisp.
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My favorite part of this recipe is definitely the velvety cheesecake center. It reminds me of the mini cheesecakes my grandma used to make for Sunday dinner and now I get to reinvent that memory with this fun dessert for my own little ones.
Storage Tips
Once cooled keep any leftover peach cheesecake rolls in an airtight container lined with paper towels. They will stay crisp for one to two days at room temperature. For longer storage refrigerate up to three days but reheat in the oven or air fryer to restore that fresh crunch.
Ingredient Substitutions
Lack fresh peaches Use quality canned or frozen peaches just drain well and pat dry. If you do not have cream cheese mascarpone or Neufchatel makes a delicious swap. For a fun twist you can use apple slices or berries in place of peaches.
Serving Suggestions
Serve these rolls warm with a scoop of vanilla ice cream or a generous dollop of whipped cream. They also shine on their own dusted with extra cinnamon sugar or even sliced in half and arranged on a dessert platter for a party.
Cultural and Historical Context
Egg roll style desserts started trending in modern fusion cooking thanks to their playful textures and built in portion size. It is a clever twist on Southern style peach cobbler and classic American cheesecake put together in a way that feels new yet familiar. Every bite feels like a celebration.
Recipe FAQs
- → Can I substitute fresh peaches with canned or frozen options?
Yes, canned or thawed frozen peaches work well. Drain thoroughly and adjust sugar to taste, as canned peaches may be sweeter.
- → How do I prevent the rolls from bursting during frying?
Avoid overfilling, seal the edges well with water, and keep oil at 350°F. Fry in small batches to maintain temperature.
- → Can I prepare these ahead of time?
Yes, assemble and refrigerate the rolls, then fry just before serving to keep them crispy. They’re best enjoyed fresh.
- → What dipping sauces pair well with these rolls?
Vanilla sauce, caramel, or a simple whipped cream complement the flavors nicely. Ice cream is also a classic pairing.
- → Are there dairy-free options for the filling?
You can substitute dairy-free cream cheese and plant-based butter for a vegan-friendly filling without sacrificing creaminess.
- → How should leftovers be stored?
Leftover rolls can be refrigerated in an airtight container and reheated in the oven for best texture and crispness.